This is a great local summer fruit salad
Dice up peaches, nectarines, red and black plums
Chop up some crystalized ginger and sprinkle on fruit salad
Drizzle with honey
Serve with a dollop of lemon greek yogurt!
Summer Fruit
Category Archives: DESSERTS
Red Velvet Cool Whip Cookies
Total Time: 10 minutes
Ingredients
1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1 egg
1/2 – 1 cup powdered sugar
Instructions
1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.
Smores Autumn Chocolate Dip
Smores Autumn Chocolate Dip
This was an experiment on the BBQ that was a hit!
We created a make shift double boiler by using a 8×8 aluminum tin for the base and an aluminum pie tray to place on the top.
Pick your Favourite chocolate bar and break into squares, about 2 cups, place on bottom of pie tray
Place 1 1/2 cups of mini marshmallows among the chocolate
Sprinkle 1/2 cup of orange and brown Smarties
Fill the 8×8 tin with water halfway – place on BBQ
Place chocolate, marshmallow pie tray on top
We heated at 250 degrees for 12 minutes…until melted, keep checking until desired consistency
Create a tray with your favourite dipping food. We used apples, graham wafers and bananas.
Quick and Easy No Bake S’mores Pie
Quick and Easy No Bake S’mores Pie
Ingredients
1 prepared 9 inch graham cracker crust
1Â package of instant chocolate pudding
1Â tub of Cool Whip
1½ C milk
½ bag mini marshmallows
hot fudge sauce and crushed graham crackers for drizzling
Instructions
Whisk together the pudding and the milk and mix in half of the Cool Whip .
Scrape into the pie crust and then smooth evenly. Refrigerate for 20 minutes or until firm.
Top with mini marshmallows in a circular pattern, starting from the outer edge of the pie. Repeat the process until the entire top of the pie is covered in marshmallows.
If you like toast the marshmallows with a torch. A creme brûlée torch will work perfect.
Drizzle the marshmallows with the hot fudge sauce and crushed graham crackers.
Festive Smores Brownie
prep time 20 min
total time 1 hr 30 min
makes 16 servings or 8…..ha ha ha
What You Need
1 pkg. chocolate cake mix
2 pkg. Jell-O Chocolate Instant Pudding
2 cups cold milk
1-1/4 cups cold water
3 cups Jet-Puffed Miniature Marshmallows
3 oz. Baker’s Semi-Sweet Chocolate
red, green, brown smarties
HEAT oven to 350°F.
PREPARE cake batter as directed on package; pour into 13×9-inch baking dish sprayed with cooking spray. Beat dry pudding mixes, milk and water with whisk 2 min.; pour evenly over batter. Place dish on rimmed baking sheet.
BAKE 55 min. to 1 hour or until toothpick inserted in centre comes out clean. Cool 10 min. Meanwhile, heat broiler.
TOP cake with marshmallows. Broil 30 sec. to 1 min. or until marshmallows are golden brown. Gently place Smarties on top of marshmallows. Melt chocolate as directed on package; drizzle over marshmallows and smarties.Let cool
Red Velvet Cool Whip Cookies
Total Time: 10 minutes
Ingredients
1 box Red Velvet Cake mix
1 tub of Cool Whip (8 ounces)
1 egg
1/2 – 1 cup powdered sugar
Instructions
1.Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
2.In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
3.Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
4.Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
5.Store at room temperature in airtight container. These are best eaten within a day or two of baking.
Easy Turtle Bar
Easy Turtle Bar
Mix together
1 white cake mix
2 eggs beaten
1/2 cup of melted butter
Put in 9 x 13 sprayed baking pan
Chop up 7 turtles place on top of batter
350 degrees for 15 minutes
Chop up 4 more turtles and 1/2 cup of pecans and sprinkle on top
Put back in oven for 5 more minutes
Let cool and drizzle with caramel sauce
Ideas by Katherine 